Pan-Seared Salmon with Watercress Puree |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Spinach can be substituted for watercress in this bonus recipe from Rozanne Gold. Ingredients:
1 1/2 cups cubed peeled red potato |
8 cups trimmed watercress or torn spinach (about 1 pound) |
1 tablespoon butter |
1/2 teaspoon salt, divided |
2 tablespoons water |
3/4 cup diced yellow bell pepper |
3/4 cup diced red bell pepper |
6 (6-ounce) skinned salmon fillets (about 1 inch thick) |
vegetable cooking spray |
Directions:
1. Bring 8 cups water to a boil in a large Dutch oven. Add potato, and cook 15 minutes. Add watercress, and cook an additional 10 minutes. Drain well.
2. Place watercress-potato mixture, butter, and 1/4 teaspoon salt in a food processor, and process until smooth; set aside, and keep warm.
3. Heat 2 tablespoons water in a large nonstick skillet over low heat. Add bell peppers; cover and cook 10 minutes or until tender, stirring occasionally. Spoon bell pepper mixture into a bowl; set aside, and keep warm.
4. Sprinkle remaining 1/4 teaspoon salt over fish; set aside. Coat skillet with cooking spray, and place over medium-high heat until hot. Add fish, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
5. Spoon 1/3 cup pureed watercress mixture onto each of 6 plates; arrange 1 fillet on each plate, and top each with 2 tablespoons bell pepper mixture.
|
|